I’ve been meaning to share this recipe with you guys for a while now, but I’ve been selfish. Every time I make it, I gobble it up just as fast and next thing I know there is none left and not a single picture has been taken.
My efforts were also hindered by my refusal to measure things. You see, baking requires measuring, so it’s easy to share baking recipes. Tabbouleh though? Everyone has their own preferences, and I prefer a much higher veggie to grain ratio than many others I know. If you prefer to bulk yours up with more grains, feel free!
I enjoyed my tabbouleh with pita and hummus, but it’s great with chips, as a filling for a sandwich, or even on its own.
- 1/2 c quinoa
- 1/2 c water
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1 large or 2 small tomatoes, finely chopped
- 3 Tablespoons olive oil, divided
- 1 Tablespoon lemon juice
- 2 green onions, thinly sliced
- 1/2 seedless cucumber, finely diced
- 4 cups parsley, loosely packed
- Salt & Pepper, to taste
- Heat 1 Tablespoon olive oil in a saucepan. Add quinoa and cook, stirring, until gently toasted. Add water (I use a 1:1 ratio of quinoa to water) and heat to a boil. Cook according to time stated on package directions. Fluff with a fork and set aside to cool.
- Chop tomatoes and cucumber to desired size and slice green onions; set aside
- In a food processor, pulse parsley leafs until finely-chopped but stop before it reaches a paste. Add a drizzle of olive oil and lemon juice and pulse a couple seconds more to distribute.
- Transfer parsley to a large bowl, add tomato, cucumber, and green onions. Toss to combine.
- Add desired amount of quinoa, distributing evenly throughout.
- Salt and pepper to taste, refrigerate 30 minutes to allow flavors to mingle. Taste again and adjust seasoning as necessary.
You can adjust the rations of vegetables/herbs/quinoa to your liking. I usually don't use all of the quinoa but if you want to give yours more bulk, feel free!